Preheat the oven at 300°F To obtain pumpkin puree, steam the pumpkin flesh or cook in a marguerite. Pureed in food processor and set aside.,With a sharp knife, open the vanilla bean in half lenghtwise and scratch the inside.,Add the inside of the vanilla bean to the cream and heat in a casserole.,When it begins to simmer, remove from the heat. Set aside.,In a big bowl, mix together egg yolks and sugar 3 to 4 minutes with a whisk.,Drizzle the hot cream on the mixture of eggs (to not cook them).,Add pumpkin puree and amaretto (almond liqueur) and stir.,Strain and pour in 4 ramequins.,______,Cook in the oven 30 to 40 minutes or until the center move a little bit when you move the dish.,Let cool and put in the fridge at least 2 hours before serving.,When ready to serve, put around 2 tablespoon of brown sugar on top of each creme brulee.,Put in the oven at Broil unter the broiler. Until it is caramelized.